Buckwheat Pasta with Tofu and Sesame Vegetables

Jan 05, 2014

The Research

Despite its name, buckwheat is not a grain. It’s actually more closely related to sorrel and rhubarb than wheat! The seeds of buckwheat plants are ground into flour, and are known for having high levels of flavonoids. Some of these flavonoids are more concentrated when the plant is grown under organic conditions. For example, one study out of the Czech Republic found higher levels of rutin and epicatechin (two flavonoids with antioxidant potential) in organically grown buckwheat than conventionally grown buckwheat. When you buy buckwheat noodles for this recipe look for organic ones to add a little antioxidant punch to your dinner!

The Recipe

This is a perfect budget-friendly recipe that’s great to remember when you need to make a dish for a potluck or a party. The key lies in having everything prepped and ready to go before you start cooking. First the tofu is sautéed to give it a golden crust; then while the pasta is cooking, the vegetables are quickly stir-fried. The result is an easy vegetarian dish loaded with tasty vegetables, beautiful colors and varying textures. One thing that we especially appreciate about this dish is that it’s great hot, at room temperature, or cold right out of the fridge.

From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planetby Myra Goodman

Directions

Place the soy sauce, lemon juice, vinegar, toasted sesame oil, ginger and garlic powder in a large bowl and whisk to blend. Add the slabs of tofu and let marinate for 5 minutes.

Heat a large skillet, preferably cast-iron, over medium-high heat and add the tofu (reserving the bowl of marinade). Cook on one side until browned, about 2 minutes. Then turn the tofu over with a spatula and cook until nicely browned on the other side, 2 minutes. Transfer the tofu to a cutting board and cut it into 3/4-inch cubes. Return the tofu to the bowl containing the marinade.

Bring 4 quarts of water to a boil in a large covered pot over high heat. Add 2 tablespoons salt, and stir in the noodles. Cook according to the package directions until al dente, about 7 minutes.

While the pasta is cooking, heat the plain sesame oil in a cast-iron skillet over medium-high heat. Add the shallots, ginger, and garlic, and cook, stirring constantly, until aromatic, about 1 minute. Then add the broccoli, bell pepper, carrot and zucchini, and stir-fry until the vegetables begin to soften, about 4 minutes. Cover the skillet and cook until the vegetables are crisp-tender, another 2 to 4 minutes.

Meanwhile, drain the noodles and add them to the tofu. Season the vegetable mixture with salt, and add it to the tofu and pasta. Toss to combine, sprinkle with the sesame seeds, and serve

Copyright 2010 by Myra GoodmanUsed by permission of Workman Publishing Co., Inc. New York All Rights Reserved

One Response to “Buckwheat Pasta with Tofu and Sesame Vegetables”

Immune System Health: Buckwheat has a long list of attributes, and its impact on the immune system is one of the most important! We have mentioned the importance of scavenging free radicals in an effort to protect the body from a variety of diseases, and buckwheat has antioxidant components which are excellent at finding and eliminating free radicals, such as tocopherols, phenolic acid, selenium and flavonoids. All of these compounds are found in high levels in the extract of buckwheat seed, far higher than in other grains or comparable seeds. They boost the activity of other antioxidants like vitamin-C and protect the organ systems from free radicals, such as eliminating the presence of LDL cholesterol, or binding with neural receptor sites so free radicals are unable to.